Korean rice and chestnuts (Palm pahb)

Source: The Art of Korean Cooking (1971) by Harriett Morris.  Illustrations by Joon Lee.  Charles E. Tuttle Company: Rutland, Vermont: Tokyo, Japan.  ISBN: 0-8048-0036-7.

• 2 cups rice

• 1 cup prepared chestnuts

• 3-1/2 cups water

Peel the chestnuts and cut into halves.  Wash rice well.  Combine rice and chestnuts, add water, and bring quickly to a boil.  Reduce the heat as low as possible and steam 30 minutes.   Do not stir or remove the lid while rice is cooking.